Sunday, 29 April 2012

I've written a post about Pad Thai before, but this version is so quick and easy that I decided to post it anyway. This was a fab Sunday treat, fulfilling a need for spicy noodles, brought on by the atrocious weather and a shopping trip to Korea Foods.

So, first of all you need to soak some flat rice noodles in a bowl of cold water. There are loads of brands if you have an Asian supermarket nearby, otherwise you will probably be able to find a box of "Thai Taste" brand in most general supermarkets.

The other bit of prep you'll need to do, unless you've bought pre-made tamarind paste, is to cut off a peice of tamarind and soak it in a little water.

While the noodles are soaking, prepare the vegetables and meat. The essentials are the red chilli, beansprouts, spring onion and garlic, other than that any mix of veg, seafood and/or meat will do. I had some greens, mushrooms, boned chicken leg meat and king prawns. Once everything has been sliced and diced, sprinkle corn flour over the chicken until lightly coated.

Put a frying pan on the heat with some oil and let it get really hot, before popping the chicken in and the garlic. Cook until browned then chuck in the prawns.

When the prawns are cooked, throw in all the other veg along with several squirts of fish sauce (nam pla), a slosh or two of soy sauce, a couple of spoons of palm sugar and the strained tamarind juice. Adjust the amounts to your taste.

When the veg are almost cooked, add in the drained noodles. They won't be completely soft from the soaking but don't worry that they feel uncooked, a few minutes cooking in the pan and they'll be perfect. Finish up with some fresh coriander and chopped peanuts.